Monday, June 27, 2011



INGREDIENTS:      ( serves  4 )

2  small ripe banana
125  ml  orange juice
1  tbsp  lemon juice
125  ml  honey
Salt and freshly ground black pepper, to taste
375  ml  fresh bread crumbs
125  ml  walnuts, finely chopped
60  ml  sultanas
1  ml  marjoram
1  tbsp  finely  grated onion
Rind  of 1/2  lemon
4  tbsp  melted butter
2  kg  chicken
Olive oil, as desired
310  ml  chicken  stock

  • Mash banana and press through a coarse sieve.
  • Add orange and lemon juice, honey and season with salt and pepper and set aside for an hour.
  • Preheat the oven to 180c. Combine breadcrumbs, walnuts, salt, pepper, sultanas, marjoram, onion and lemon rind with the melted butter.
  • Stuff chicken with the mixture and truss. Pour a little olive oil at the bottom of an oven pan and place the chicken in the pan.
  • Bake for about 35 minutes, remove from the oven and pour off the excess fat.
  • Place chicken on an oven rack in the oven pan and pour the chicken stock in the bottom of the pan. Spoon a little of the banana mixture over the chicken, return to the oven and bake for another 1 hour and 20 minutes at 160c or until the chicken is tender and done.
  • Brush regularly with the banana mixture during the cooking time. Serve with rice and vegetables or a salad.

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